Homemade Espresso Marshmallows
From nativeprincess 14 years ago
- Not too long at all to make
- Serves Makes 40
These are so much better than store bought! Makes a nice gift for the holidays!
Ingredients
- 1 envelopes Knox gelatin (.75 oz) shopping list
- 1/2 cup cold water shopping list
- 2 cups sugar shopping list
- 2/3 cup light corn syrup shopping list
- 1/4 cup water shopping list
- 1/4 tsp salt shopping list
- 1 tbsp vanilla extract shopping list
- instant espresso coffee shopping list
How to make it
- Line a 9X9 inch pan with plastic wrap and lightly oil it. Set aside.
- In the bowl of a electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
- Meanwhile, combine sugar, corn syrup & 1/4 cup water in small saucepan. Bring to a rapid boil and boil hard for 1 minute.
- Pour boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt & beat for 12 minutes. After 12 minutes, add vanilla and beat to incorporate.
- Scrape marshmallow into the prepared pan, spread evenly. (Lightly greasing your hands & the spatula helps a lot) Take another piece of lightly oiled plastic wrap & press lightly on top of the marshmallow, creating a seal. Let sit for a few hours or overnight, until cooled & firmly set.
- In a shallow dish, add instant espresso. Remove marshmallow from pan and cut into equal pieces with scissors or a chef's knife. Dredge each piece in espresso (all sides). Store in airtight container.
- NOTE: You can also use equal parts corn starch & confectioners sugar to coat marshmallows if you don't want to use coffee!!!
- ENJOY!!!
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